NY strip, followed by a ribeye. But I have a lot of love for a prime rib too. Those have to be my top 3.
Prime rib, and as close to raw as the restaurant can do it.
Cold red exterior is perfect.
Oh, hell yeah, ribeye. I do like filet as a change of pace (made a tenderloin roast this weekend), but I’m always disappointed at its leanness and lack of beefy flavor–it really needs a good sauce to accompany it. But a ribeye? Just salt, pepper, and I’m good to go.
Is there a consensus on what a “Delmonico” is? I’ve never seen any consistency. Around here, (and according to this particular chart it’s most often a ribeye. However, I’ve also seen it as a type of strip steak or top sirloin.
I voted for ribeye, which I’m guessing is the same as what in Canada would be called just rib steak. I’m pretty fond of filet mignon (beef tenderloin), but it’s pretty pricey, so is a rare treat for me. Loved it when my local cheapo groery store had whole tenderloins on for 4.99 lb, though it doesn’t happen often and I haven’t seen them at that price for months now. Usually a $20 piece that I would take home and portion up and freeze. Yum… awesome tender steak, just hanging out in the freezer.
I voted strip but mainly wanted to voice my hate at you for making me answer this on Ash Wednesday. Now I’ll be thinking of steak all day.
Our dog likes it when we do Ribeye as there are plenty of offcuts of fat to keep him fed for several days.
I find the rib eye in the US just a bit too fatty for my taste, although I spent 3 years in Argentina so was a little spoilt for cow. The vacio cut, which is basically several layers of Flank cooked over coals for 40 mins or so, is awesome, as is the asado cut which is ribs. When eating out I’ll generally get a filet as that has the least variability, Ribeye can be really hit or miss in my experience.
I hate dealing with excess fat on steaks, but filet mignon is expensive as balls, so sirloin is the best compromise. At home, I usually cook round steak — not only is it lean and ridiculously cheap, but it’s also pretty darned tasty if you tenderize and cook it properly.
Sorry. Think of it as a test of faith.
Two polls on steak and Johnny L.A. holding forth on the woes of excessively-juicy burgers.
Job ain’t even half in it.
The Delmonico Restaurant in NYC serves it as a boneless ribeye (for the modest sum of only $44.00;)), so personally I would consider that the authority, seeing as how that’s where the steak got it’s name, but that’s just my opinion.
I like New Yorks. Filet Mignon is a close second.
T-bones perplex me as they are my two favorite cuts stuck together but somehow don’t taste as good as either New Yorks or FM.
Here in Omaha we take our steak very seriously. My favorite cut is the ribeye. New yorks are pretty good too…
I picked sirloin in the poll, but it’s a close toss-up between that and ribeye. And filet mignon is without a doubt the most overrated steak ever: Sure, it’s tender, but it has no flavor, and it’s definitely not worth twice the price of any other steak on the menu.
Here here!
Piccalo’s, Gorat’s, Flemings, Caniglia’s, they are all good, all different, and all wonderful.
I give Piccalo’s a very slight nod, currently, but I am fickle, my favorite changes with almost every visit.
Ribeye: hard to mess up.
I’ll be the philistine and say my favorite steak is hamburger. I enjoy a good quality hamburger much more than any steak.
The ribeye is my favorite cut, I prefer it bone in, and according to the linked site that makes it a prime rib steak. So that’s what I picked. Of course I normally get my ribeyes from my butcher in the 24 oz range so they’re pretty much rib roasts anyhow.
My personal favorite for regular home grilling is beef loin flap. I usually have to slice it into steak portions but it’s around $4.00 a pound and with a quick marinade and grilled to medium temperature is quite good.
I am also fond of ribeye but it is a little pricier.
I don’t know every cut, but I know that I love a nice filet mignon. I’m almost hard just thinking about one right now…
Joe
I got my first job at age 14, (holy crap! that was 44 years ago!) working for Caniglia’s down on 7th street. Momma Caniglia was still alive then, and Junior Picollo, who married Gracie Caniglia, was the kitchen manager.